Chicken Parmigiana


I got some leftover stewed tomato sauce and basil from the last time I cooked Angel Hair Pasta so I thought of cooking Chicken Parmigiana today.

What you need:
– Chicken fillets, sliced into smaller pieces
– all purpose flour
– egg whites
– bread crumbs

For the sauce:
– Hunt’s stewed tomatoes
– minced garlic
– fresh basils
– white onion slices

Sprinkle some salt and pepper over chicken fillets. Coat with flour, dip in the egg whites, and finally coat with bread crumbs.

Set air fryer to 180 degrees centigrade. Place the chicken fillets inside the basket and airfry for 8 minutes. Midway, turn the chicken fillets around. Place them on a plate and set aside.

For the sauce, saute the garlic and onions in some light olive oil. Add the stewed tomato sauce and fresh basils. Add salt and pepper to taste. Pour the sauce over the chicken fillets then serve.


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